Categories: Breakfast
Ingredients
Directions
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Maple and Bacon Rolls: Substitute 1 tbsp. creamy butter for 1 tbsp. of the butter in the frosting. Make candied bacon: Cook 4 slices chopped bacon in a large skillet until nearly crisp. Stir in 2 tbsp. packed brown sugar and cook, stirring, until crisp. Drizzle frosted rolls with maple syrup and top with candied bacon.
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Red Velvet Cinnamon Rolls: Replace 1/4 cup of the flour with unsweetened cocoa powder and replace 1 tbsp. of the milk with red food coloring. Sprinkle frosted rolls with white or red sparkling sugar.
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Peppermint Mocha Rolls: Add 1/4 tsp instant espresso powder to the warm milk. Reduce flour to 4 cups and 3 tbsp and add 2/3 cup unsweetened cocoa powder to the flour-yeast mixture. Omit cinnamon and add 1 tbsp instant espresso powder and 1/2 cup mini semisweet chocolate chips to the filling. Add 1/2tsp peppermint extract to the frosting, and sprinkle frosted rolls with 1/3 cup crushed peppermint candies.
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Peanut Butter and Jelly Rolls: Substitute 1 tbsp creamy peanut butter for 1 tbsp of the butter in the frosting. Drizzle frosted rolls with strawberry syrup.
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Pistachio and Pomegranate Rolls: Add 2/3 cup chopped pistachio nuts and 1 tsp ground cardamom to the filling. Make pomegranate syrup by bringing 1 1/2 cups pomegranate juice, 1/4 cup honey and 1 tbsp lemon juice to a boil. Simmer 30 minutes or until reduced to 1/2 cup; tint with red food coloring. Drizzle frosted rolls with pomegranate syrup.
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Caramel-Pecan Sticky Buns: Book 3/4 cup brown sugar and 1/2 cup butter in a small saucepan over medium heat until melted into a smooth sauce, about 5 minutes. Stir in 3 tbsp whipping cream and 1/4 tsp salt. Remove from heat. Pour into bottom of prepared baking pan and sprinkle with 3/4 cup chopped pecans before adding the rolls. When baking, put an extra-large foil-lined baking sheet on the rack beneath the rolls to catch any drips. Invert buns onto serving platter immediately after baking. Omit the frosting.